FrieslandCampina Ingredients to spotlight protein and prebiotics at Fi Europe
08 Nov 2023 --- Upon its return to Food Ingredients Europe (Fi Europe) this year, from 28–30 November in Germany, FrieslandCampina Ingredients will demonstrate its industry prowess with its performance recovery product Biotis Fermentis and Plantaris for plant-based protein bar applications along with a highly anticipated unveiling of a new whey protein ingredient designed to boost medical nutrition innovation.
The dairy giant will highlight opportunities for brands to target the gut-muscle axis with its Biotis Fermentis, created to support athletic performance and holistic health.
“A core trend this year is that people overwhelmingly see living and eating well as a top priority. This directly translates to both gut health and active lifestyles rising higher on the consumer agenda,” Vicky Davies, global marketing director for performance, active and medical nutrition at FrieslandCampina Ingredients, tells Nutrition Insight.
“But with increasingly busy schedules, consumers are looking for applications that are both enjoyable and meet their health goals with ease. There’s a huge opportunity in the European market to tap into these two areas with innovative and appealing functional foods and nutritional solutions.”
Sports nutrition
Biotis Fermentis is FrieslandCampina Ingredient’s “game-changing” sports nutrition ingredient with fermented protein, prebiotics and probiotics to enhance the gut-muscle axis. According to the company, consumers worldwide are increasingly looking to improve their health by being more active.
Two-thirds of this demographic say they exercise at least three times a week on average. At the same time, research demonstrates that intense exercise and related dietary habits can cause gut discomfort, eventually leading to adverse effects on overall well-being and sports performance.
FrieslandCampina Ingredients will promote products for gut health and exercise performance at Fi Europe.
“Biotis Fermentis is a first-of-its-kind solution aimed at both athletes and active consumers. It combines the unique benefits of whey protein, prebiotic galacto-oligosaccharides (our Biotis GOS) and probiotic cultures by fermenting them together, creating a unique formulation that supports holistic health via the gut, which in turn can support better sports performance,” explains Davies.
“It also taps into an emerging area of science known as the gut-muscle axis. This is a really exciting space to be operating in.”
Gut-muscle axis
Biotis Fermentis improves gut health and muscle support and enhances mood and energy levels. About 80% of participants in a trial conducted by FrieslandCampina Ingredients reported improved physical well-being after three weeks of taking the ingredient daily.
Fi Europe visitors can learn more about the solution by joining the “Reformulation with innovative ingredients Innovation Tour”. In addition, Linda Bentert, segment marketing manager for Biotis, will present “Unlocking the gut-muscle axis: exploring the power of fermentation in sports nutrition” at the Exhibitor Showcase Theatre.
“Choosing the right ingredients for your innovation is critical, so at this year’s Fi Europe, we’ve created lots of opportunities for visitors to hear directly from our experts and get up close and personal with our ingredients,” says Davies.
In addition, FrieslandCampina Ingredients will launch a brand-new whey protein ingredient at the New Product Zone. The product will allow brands to create nutrient-dense medical nutrition products.
Plant-based proteins
Fi Europe visitors can taste FrieslandCampina Ingredients’ latest plant protein bar applications made with Plantaris pea or fava protein, providing 15 g per serving. The concept shows how brands can leverage neutral-tasting ingredients to address challenges associated with taste, texture and shelf life when developing high-protein plant-based bars.
“Now is the optimal time to innovate high protein plant-based bars that are tasty, nutritious and convenient, and our Plantaris high protein bar applications can help unlock these formats,” Davies notes.
“Creating tasty plant-based bars can be challenging, especially in regard to sensory qualities. Our Plantaris high protein bar applications show the potential for win-win scenarios where consumers’ expectations are met without manufacturers encountering formulation difficulties.”
The company is set to unveil a whey protein product for medical nutrition.
“They have a smooth texture, great palatability and deliver 25% protein, helping brands develop plant-based protein bars without compromising on taste, texture or shelf life.”
Market growth
The growth of the global plant-based bars market has an expected compound annual growth rate (CAGR) of 14% from 2023 to 2030, according to FrieslandCampina Ingredients research.
About 33% of consumers are concerned about the texture of high-protein snacks and plant proteins often present formulation challenges relating to sensory experience.
“Another factor to consider is formulating for convenience. Consumers expect products like bars, RTDs and shake mixes to offer high-quality nutrition, but in compact and easy-to-consume formats,” Davies explains.
“This versatile ingredient can be easily added to daily routines because it can be mixed with water, juice, smoothies or even in breakfast cereals, making it a convenient way for athletes and active consumers to get a nutritional boost. It can also be formulated into powder sticks for added convenience.”
Visitors can learn more about Plantaris by participating in the “Plant-Based Innovation Tour.”
Meanwhile, at Fi Europe 2022 in France, FrieslandCampina Ingredients introduced its plant-based RTD application and a protein-packed pudding.
By Inga de Jong
